1. Warm 1 tablespoon olive oil in a large skillet and cook tofu in batches until golden brown on both sides, 2 to 4 minutes.
2. Add lemon juice and capers. Thin down the sauce with wine. Reduce to a simmer and cook for 2 to 5 minutes. (Use only the minimum wine, unless it is ultra-high quality, or else it will come out vinegary.)
3. In a separate skillet, warm the other 1 tablespoon of olive oil and add the garlic. Saute until starting to soften, about 30 seconds. Add the watercress and saute for a couple minutes. Serve the watercress onto plates, then top with tofu/sauce mixture. This dish is EXCELLENT when paired with simple potatoes roasted with rosemary.
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